Über die Lichtschutzwirkung oxalkylierter p-Amino-benzoesäureester

Light Protecting Action of Oxalkylated p-Amino-Benzoic Acid Esters The oxethylation or oxpropylation of esters of p-amino-benzoic acid in the presence of catalytic amounts of alkali leads to the formation of water soluble and oil soluble light protecting agents respectively, having the maximum absorption in the region of about 305 to 308 mμ. The absorptive behaviour of these substances, which have a very minute phase difference of only 8 mμ, lies very close to the mean erythema activity curve having the maximum of absorption at 297 mμ, as suggested by IBK. Oxethylated p-amino-benzoic acid esters are practically non-toxic and affable to skin.     

Über die Herstellung der Imidazoline von Fettsäuren

Preparation of Imidazolines of Fatty Acids The formation of imidazolines was studied in the reaction of diethylene triamine with fatty acids and oils. With the aid of IR- and UV-spectroscopy, it could be proved that imidazolines are formed at temperatures between 150° - 200° C. Aminoamides are also formed at these temperatures. Above 280° C, decomposition takes place, and low molecular nitrogen compounds, including probably ammonia, are formed.     

Über die Adsorption von Fettsäuren an Ionenaustauschern

Adsorption of Fatty Acids on Ion Exchangers The author examined the adsorption of saturated fatty acids C₁₀ to C₁₈ on strong- and weak-basic anion exchangers in the presence of n-hexane, acetone and 96% ethanol. The extent of adsorption on dried anion exchangers is small, and in nonpolar solvents, the effective capacity amounts to 5% of the theoretical capacity. With wetted resins, not the polarity of the solvents but the dissociation of the functional groups of the exchanger is the factor determining adsorption. Since the adsorbing ability of the exchanger is limited by the length of the fatty acid molecules, the effective capacity of strongly basic exchangers amounts only to one-third or a half of the theoretical capacity.     

Über die Fettsäurezusammensetzung der Lipoide einiger Gewürze

Fatty Acid Composition of Lipids of Some Spices Fatty acid composition of lipids of ten fruit spices (pepper, pimento, red pepper, chillies, cumin-seed, coriander, celery, dill, cardamon and vanilla), one seed spice (nutmeg), one flower spice (clove), three herb spices (sage, origano, thyme), one leaf spice (laurel), one bark spice (cinnamon) and ginger was determined by gas chromatography after transesterification and compared with the known values. In the lipids of cardamon, vanilla, cinnamon, ginger and laurel, which have not been examined so far, palmitic, oleic and linoleic acids were found to predominate. In the lipids of pimento and clove which belong to the family of myrtaceae, C₁₈ fatty acids were predominant. Spices belonging to the family of labiates are characterized by a high linolenic acid content.     

Untersuchungen über die Struktur dimerer Fettsäuren I: Struktur dimerer Ölsäure-methylester

Investigation on the Structure of Dimeric Fatty Acids, Part I: Structure of Dimeric Methyl Oleates Monoenoic as well as dienoic dimers were synthesized from methyl oleate and compared thin-layer chromatographically with a mixture of dimers obtained from thermally treated methyl oleate. By this means it was made to appear very likely that the unsaturated components of the mixture of dimers comprise monoenoic and dienoic dimers. The mixture contained, beside 30% saturated dimers, 30% dienoic and 40% monoenoic dimers. By analysis with mass- and NMR-spectra an unequivocal characterization of the ring system in saturated dimers was not possible. The mechanism of the dimerisation is discussed.     

Untersuchungen über die Struktur dimerer Fettsäuren IV: Struktur dimerer 9c,12c-Octadecadiensäure-methylester

Investigations on the Structure of Dimeric Fatty Acids, Part IV: Structure of Dimeric Methyl-9^c,12^c-octadecadienoates After 65 hrs. of heating methyl-9^c,12^c-linoleate at 280°C under argon, dimers in 24% yield could be isolated, which can be hydrogenated to completeness. Mass spectrometry of the mixture of dimers and those of their hydrogenated products showed that the dimers comprise of saturated tricyclic, monounsaturated bicyclic, diunsaturated monocyclic and triunsaturated acyclic dimers, all having the mol. weight 588, and dehydrodimers having mol. weight 586. Acyclic dehydrodimers with four double bonds could not be detected. Mass spectrometry of the conversion products of the dimers with monoperphthalic acid showed that the dehydrodimers occur predominantly as bicyclic and tricyclic compounds with two double bonds and one double bond respectively. Diels-Alder dimers with tetrasubstituted cyclohexene structure are not formed in the thermal dimerisation of methyl-9,12-linoleate under aforesaid conditions. The possible path of formation of the dimers via radical intermediates is discussed.     

Über den Einfluß der Begleitstoffe der Fettsäuren auf die Kinetik ihrer Hydrierung

Ta Influence of Concomitant Substances of Fatty Acids on the Kinetics of their Hydrogenation In the present paper the influence of concomitant substances of animal fats and their degradations components on the kinetics of the hydrogenation of free fatty acids of these fats was investigated. Our attention was directed to the balance of organic sulphur, phosphor and nitrogen compounds during high pressure splitting of fats, distillation of fatty acids and following hydrogenation. During the splitting process 70% of nitrogen and sulphur containing substances were degradated or removed, the content of phosphor containing substances didn't change basically. Another decrease of concomitant substances and their splitting products occurs during distillation of fatty acids. In the subsequent hydrogenation the content of phosphor containing compounds decreased significantly. Residual contents of amino acids and sulphur compounds were absorbed by the Ni-catalyst and contributed to the decrease of its activity. The effect of the confirmed substances on the decrease of its activity. The effect of the concomitant substances on the decrease of the hydrogenation velocity was confirmed by their addition to the fatty acids of sunflower oil after chromatographic isolation. This addition (concentration from 1 to 3%) lowered the reaction velocity up to 50%.     

Über den Reaktionsmechanismus der Bildung von Fettsäure-methylestern

Reaction Mechanism in the Formation of Methyl Esters of Fatty Acids The studies showed that methyl esters of fatty acids are formed exclusively in the hydrolysis of fats under definite conditions of reaction. Methyl esters are formed within a few seconds by treating triglycerides with alkaline methanol in homogeneous phase. If mineral acids are used as catalysts, the formation of esters from fatty acids and methanol is very rapid even at low temperatures. The author has reported two rapid methods for preparation of methyl esters of fatty acids which are especially suited for esterification and gas chromatographic investigation of polyenoic fatty acids.     

Untersuchungen über die Struktur dimerer Fettsäuren V: Thermische und peroxidkatalysierte Dimerisierung von Linolensäure-methylester

Investigations on the Structure of Dimeric Fatty Acids V: Thermal and Peroxide-Catalyzed Dimerisation of Methyl Linolenate By heating methyl linolenate at 280° C in high vacuum 26% dimers resulted besides 2% hydrocarbons, 24% methyl esters of monocarboxylic acids, 46% polymers and methyl esters of dicarboxylic acids. The dimers comprise of mainly penta-, tetra-, tri- and bicyclic types. Dehydro dimers obtained by catalytic action of di-tert-butyl peroxide on methyl linolenate at 140° C were mainly of the acyclic type containing 6 double bonds.     

Untersuchungen über die Entstehung von Kohlenwasserstoffen in UV-bestrahlten Fettsäuren und Fettsäure-Estern

Studies on the Formation of Hydrocarbons in Fatty Acids and Fatty Acid Esters Irradiated with UV Rays The investigation of volatile compounds in unsaponifiable matter and in steam distillates of UV-irradiated saturated fatty acids and fatty acid esters has shown that by irradiation in the presence of air as well as under vacuum, along with other substances, unsaturated hydrocarbons are formed. They are most probably 1,2 alkenes whose chains are shorter than the corresponding fatty acids by 2 C-atoms. The volatile compounds in the unsaponifiable matter of the UV-irradiated oleic acid comprise predominantly of carbonyle compounds.     

Über den Anbau von Pilinuß conorium ovatum und die Fettsäuren-und Triglycerid-Zusammensetzung des Öls

Cultivation of Pilinut conorium ovatum and the Composition of Fatty Acids and Triglycerides of the Oil It is reported on the cultivation of Pilinut conorium ovatum and the composition of the fatty acids and triglycerides of the pilinut oil. Characteristic for this oil is the high content in palmitic acid. Exceptional for nut oils is the content of the low fatty acids capryl-, caprin-, lauric- and myristic acid. Characteristic for the composition of the triglycerides of pilinut oil is the low content of triolein.     

Synthese neuer verzweigter Fettsäureester durch homogene Rhodiumkatalyse

Synthesis of New Branched Fatty Acids by Rhodium Catalyzed Homogeneous Oligomerisation Branched fatty acids possess, compared to their linear homologues, unusual physical properties. They are used for many applications, for example in lubricants, cosmetics, as softener, defoamer and wood protecting agents. We describe a new homogeneous catalyzed method which allows to synthesize defined internal branched fatty acids in yields up to 95%. The reactions is carried out by a rhodium catalyzed additon of olefins to linoleic acid or conjugated C18: 2 fatty acids.     

Produkte der Dimerisierung ungesättigter Fettsäuren VIII: Über die Zusammensetzung der Fraktion der “Intermediates” bei der Fettsäuredimerisierung

Products of Dimerisation Unsaturated Fatty Acids VIII: The Fraction of “Intermediates” Obtained by Dimerisation of Unsaturated Fatty Acids The fraction of “intermediates” which is obtained by dimerisation of unsaturated fatty acid contains straight chain saturated fatty acids with 20-24 carbon atoms as well as methyl branched isomers thereof. The production of these compounds is probably caused by the presence of small amounts of monounsaturated fatty acids with 20-24 carbon atoms in the starting material. The fraction of “intermediates” contains in addition monocarboxylic acids with 36 carbon atoms. These are probably formed after dimerisation by an intramolecular cyclisation reaction under participation of one carboxylic group, followed by hydrogenation of the produced carbonyl group. Finally the formed alcoholic group is eliminated as a water molecule, and the produced double bond is hydrogenated.     

Untersuchungen über die Entstehung von Kohlenwasserstoffen in erhitzten gesättigten Fettsäuren und Fettsäureestern

Studies on the Formation of Hydrocarbons in Fatty Acids and Fatty Acid Esters on Heating The investigations on the volatile compounds of the unsaponifiable matter and the steam distillate of heated saturated fatty acids have shown that on heating in the presence of air, along with other substances, hydrocarbons having a chain length 1 to 2 C atoms shorter than the corresponding fatty acids are formed. The splitting proceeds so slowly in the case of esters that even after 4 hrs of heating at 160°C no reaction products could be detected. By heating palmitic acid under the same conditions, except that vacuum was employed, no perceptible quantities of hydrocarbons were found.     

Über die Härtungsreaktion von Phenol-Formaldehyd-Harzen II

On the, basis of dilatometric and calorimetric measurements, a method is given for the investigation of the curing process of industrial phenolic resins and for the determination of the rate constants of its brutto reactions.